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The origins of Momos are unclear but what is clear is that they are an absolute treat – full of flavor! The little bags or sacks of fillings that burst flavors the moment you take a bite are something not easily to forget. We have shown some very basic fillings here but really, you can customize it to your taste and ingredients on hand. Enjoy making these for yourself or your family but remember, beginners, have patience and the more you make them, the better you get ๐Ÿ™‚
Don’t forget to pair these Momos with the Chutney! Click here for the Recipe – Momos Chutney.

Prep Time: 60 min + 60 min for filling the Momos
Cook Time: 60 min
Makes: 40-70 momos (depending on the level of expertise)


For the Dough:
All Purpose Flour (Maida) – 3 cups
Baking Powder – 1/4 tsp
Water – 1 cup, approx

For the Vegetable Filling:
Cabbage – 3 cups, food processed or cut really fine
Carrots – 1, medium, shredded fine
Onions – 4 medium (approx 300gm), finely chopped
Ginger – 1 tbsp, minced
Cilantro – 3-4 sprigs, finely chopped
Dalda/ Butter/ Margarine – 1/3rd cup, melted
Garam Masala – 1 tsp
Salt – 1 tsp
Red Chilli Powder – 1/2 tsp or to taste
Dalda/Butter/Margarine – 3 tbsp

For the Non-Vegetarian Filling:
Ground Chicken – 250 gm (approx 1/2 lb)
Onions – 300gm (approx 4 medium), finely chopped
Carrots – 1, shredded
Minced Ginger – 1 tbsp
Mined Garlic – 1 tbsp
Cilantro – 3-4 sprigs, finely chopped
Dalda/ Butter/ Margarine – 1/3rd cup, melted
Garam Masala – 1/2 tsp
Salt – 1 tsp
Red Chilli Powder – 1/2 tsp


For the Dough:

1. In a bowl, mix in the All Purpose Flour and the Baking Powder.
2. Add in the Water a little at a time to form a dough.
3. Once in comes together, knead for another 10 minutes.
4. Cover and allow the dough to rest for 15-20 minutes.
5. Meanwhile work on the fillings.

For the Vegetable Filling:

1. Finely chop the Cabbage by hand or in a food-processor.
2. Sprinkle a little Salt and allow it to release the moisture for about 10 min.
3. Squeeze the Cabbage between your palms and discard all the moisture.
4. The Cabbage will reduce to about 1.5 cups.
5. Fine shred the Carrot and squeeze the moisture from it as well.
6. Finely cut the Onions and squeeze the moisture from it as well.
7. Combine the 3 vegetables in a bowl and add in all the other ingredients of the vegetable filling.
8. Mix well and set aside till ready to use.

For the Chicken Filling:

1. After shredding the Carrots, squeeze the moisture.
2. Cut the Onions fine and if there is any moisture, squeeze them as well.
3. Combine all the ingredients for the Chicken Filling in a bowl and mix well.
4. Set aside till ready to use.

To make the Momos:

1. Knead the dough for another 5 minutes.
2. Take a pinch of the dough, about the size of a large marble and roll into a smooth ball.
3. Dust in some All-Purpose Flour, press onto a rolling platform and roll into a 2.5-3″ disc.
4. Dust occasionally as needed.
5. Make all the discs for filling and set aside. Keep them covered so they do not dry up.
6. To fill the discs, take a disc in your palm and place a spoonful of filling in the center.
7. Fold over and from one edge, fold in and pleat the dough and pinch so it seals well.
8. Keep pleating and folding till done. Cover till ready to steam.
9. Add Water to the base of a steamer and allow it to come to a rolling boil.
10. Brush some Oil in the slotted portion to avoid the Momos from sticking to the base.
11. Place the Momos in it, avoid over-crowding them.
12. Place the Momos on the boiling water pan, cover and allow them to cook.
13. Vegetable ones will take about 12 minutes and Chicken ones about 12-15 minutes (depending on the size).
14. To double check, you can always open the lid and touch the skin and if it is sticky, means the dough is still raw.
15. Once done, remove carefully from the pan and serve hot along with some Momo Chutney.


1. Patience and practice is the mantra to getting these like how they are served in restaurants and street-side.
2. Extra dough – freeze, extra fillings – freeze, extra uncooked momos – freeze!
3. Substitute or add in additional fillings – spring onions, paneer, tofu, potatoes, shrimps, fish, turkey, beef, pork…the list goes on and on.

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